- From The Vegan Corner
Ingredients [ounces / grams ]
7/8 cup all-purpose/plain flour (equals ¾ cup + 1 tbsp) (3.9 oz)
¼ cup carob powder (0.7oz)
¾ tsp baking powder
2 tbsp desiccated coconut (0.3oz)
1 cup granulated sugar (6.7oz)
2 tbsp golden syrup (optional)
½ cup non-dairy milk
5 drops vanilla extract (optional)
Substitutions and Tips
Yield, Times and Info:
Makes: 14 Brownies
Preparation Time: 5m
Cooking Time: 20m
Total Time: 25m
Storage Times: Keeps for 3 days in the fridge and it can be warmed up when needed
Serving Size: 40g Calories: 115kcal Carbohydrate: 25.7g Sugar: 18.6g Fiber: 1g Fat: 1g Saturated Fat: 0.7g Unsaturated Fat: 0.3g Protein: 1.3g Sodium: 9.3mg Water: 12g
Special Thanks: Posted by Nava Atlas for VegKitchen.com
Made this for dinner tonight. It was a special request from our oldest and she loved it! (FYI - it looked pretty close to the picture)
Toppings (use any or all):
Cook the pasta in plenty of steadily boiling water until al dente, then drain.
Meanwhile, heat the Earth Balance or oil in a small skillet. Add the onion and sauté over medium-low heat until translucent. Add the garlic and sauté over low heat for 2 to 3 minutes, until both are golden. Remove from the heat and transfer to a food processor.
Add the tofu or beans, and nondairy milk to the food processor. Process until completely smooth and creamy. With beans, especially, let it run for a few minutes, to make sure they get nice and creamy.
God has something to say to us (more than we want to hear it)! That's why there is always a WORD!